How to cook Consomme?

Combine all the ingredients in a tall narrow pot, preferably taller than it is wide. Stir the ingredients to distribute the egg white.  Place the pot over high heat and stir with a flat-edged wood spoon, dragging it along the bottom to prevent egg white from sticking and scorching.  As the liquid gets hot, the protein will begin to coagulate and rise to the top.  Continue to stir gently to make sure nothing is sticking to the bottom.  As the liquid reaches a simmer, the solid ingredients will come together in a mass, referred to as the raft.  As this is forming stop stirring and allow it to come together.  Lower the heat before it boils, letting it get hot enough just to simmer over the raft and sink down.  You should be able to see how clear the stock is at this point.  Continue to simmer like this for 45 minutes to an hour.  After it’s cooked, ladle the consommé through a strainer lined with a coffee filter.  Your liquid should be perfectly clear.  Taste.  Add salt if necessary. Serve immediately in warm serving bowls.

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